Winter is not over yet! We never know when our older kids come rolling in for the weekend exactly what time they will arrive. So I like to have food ready that is easy to serve and can stand waiting and heating up.
Table is set farmhouse simple.
Bowls are on the kitchen peninsula. Soup’s hot in the crock pot.
Come and get it!
Garnish of chives, cheese and bacon not only look pretty but add extra zip!
A wonderful way to say welcome!
Farmhouse Baked Potato Soup
- 6-8 large baked potatoes
- 1 stick butter
- 1 pint heavy whipping cream
- 8 oz sour cream
- salt pepper
- 2 cups milk
- 2 cups chicken broth
- 1 med onion finely chopped
- 4 slices of bacon
- 1 cup cheddar cheese
- 2-3 Tbsp fresh chives
- Bake the potatoes.
- Sauté onions in butter.
- Scoop out baked potatoes from skins.
- Reserve skins to freeze for afternoon snack.
- Crock Pot Method will take longer to cook.
- Toss sautéed onions with all the butter and scooped out potatoes into crock pot.
- Warm whipping cream, milk, and chicken broth in microwave;
- Pour in crock pot to taste.
- Smash and stir together.
- Cook several hours until blended and throughly heated.
- Adjust liquids as needed for desired consistency.
- Stove Top Method
- Use a heavy bottomed pot to prevent scorching.
- Add sautéed onions with all the butter.
- Add liquids then potatoes.
- Cook on medium to low heat depending on pot’s properties.
- Omit the preheating of liquids.
- Heat slowly and stir frequently to prevent scorching.
- Stir well to break up potato pieces.
- Simmer on low until well blended.
- Cook 4 pieces of bacon until crisp.
- Break into small pieces.
- Cut chives into pieces.
- Shred or finely chop cheddar cheese.